<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="62379" val="187729">红烧鱼块</h1><div class="bmayi mbm" >
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					“红烧鱼”是最常见的家常菜之一，简单的烹饪法，并不复杂的调料，却能带出食材本身的鲜美。而这道经我改良过后的懒人版“红烧鱼块”，只需简单的将鱼斩成大块，一煎一烧即可，虽然做法上挺简单，但成品绝对美味不减，绝对适合对烹饪鱼类手足无措滴新手。 <br />    亮点是用鱼汤来拌饭，连一向只吃半碗饭的我，也能一口气干掉一大碗！或者干脆留着汤汁，放冰箱冷藏一夜，第二天就有美味的“鱼冻”可以吃啦~~
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">草鱼</a></label></span><span class='right'>一条</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">白糖</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">老抽</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">清水</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'></span>
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					<h2>红烧鱼块的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 老姜切片，香葱挽成小结，鱼洗净，去除肚子里面的黑膜，将表面水份抹干，斩成段。<br /> <br />   </p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/3/f/0/yuan_3faa34bb51d68ffd0c7164272b4ff840.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 锅中放适量油，爆香姜片后，放入鱼块大火煎，两面都煎一下。 <br />  </p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/7/1/6/yuan_7158878f2130929d2741c6fa56f7a9c6.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span>  放料酒、适量老抽，糖烧开后，放清水、葱结，大概没过鱼身2/3的量。<br /> <br />   </p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/0/4/7/yuan_04756d0772a351cf014e2ba2ed6bbcb7.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">4.</span> 盖上锅盖大火烧开后调成中火，中途用勺子将汁淋到鱼的表面，再盖上继续煮。<br /> <br /></p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/d/a/f/yuan_daf1c015bafa2ebf6e88a6719382832f.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">5.</span> 大概烧十分钟左右，揭开盖子，调入盐，将汁再淋在鱼上面，大火收汁，出锅前撒上葱花。</p>
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					<h2>小贴士</h2>
					<p>tips: *事物处理鱼的时候，一定要将鱼肚子里的黑膜去除干净，一是那个很脏，二是黑膜不去除干净，会有腥味。<br /> <br />        *煎鱼前，为了避免不溅油，一定要将鱼表面的水份用厨房纸擦干。<br /> <br />       *烧鱼的中途，不时的将汤汁淋在鱼的表面，让其更加入味。</p>
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